Healthy Buffalo Chicken Spaghetti Squash Recipe

February 1, 2016 /

Healthy Buffalo Chicken and Spaghetti Squash recipeI know, I know the last post I did was a spicy chili and now I am giving you Buffalo Chicken! Hey what can I say, even with the heart burn the baby wants what it wants.

Even when I am not pregnant I love, love, love buffalo stuff! Wings, Chicken, Mac&Cheese, pretty much anything I can get my hands on.

I make my own sauce so that adds a great flavor BUT if you do not want the hassle I can totally get behind that. If I am running late or just do not feel like breaking out those extra ingredients then I just use Franks Buffalo sauce! It is the best out there in my opinion.

This recipe is great because you can make it one of two ways, with or without pasta. I have made it both but I prefer the spaghetti squash. It is lighter, healthier and still fills you up. The recipe below will include the spaghetti squash but if you want the pasta, which sometimes you just do, I usually use whole wheat or veggie elbow macaroni.

Just for clarification purposes this meal is fun mix between Rachel Ray and one I saw on Pinterest. Being the scatterbrain I can be once in a while cannot find it on Pinterest but I know that is where it came from!

Enjoy…Mmmmm

 

Buffalo Chicken with Spaghetti Squash
Print Recipe
Warm and spicy it is like eating wings in a bowl.
Servings Prep Time
6 Servings 10 Minutes
Cook Time
45 Minutes
Servings Prep Time
6 Servings 10 Minutes
Cook Time
45 Minutes
Buffalo Chicken with Spaghetti Squash
Print Recipe
Warm and spicy it is like eating wings in a bowl.
Servings Prep Time
6 Servings 10 Minutes
Cook Time
45 Minutes
Servings Prep Time
6 Servings 10 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Servings
Instructions
  1. Preheat oven to 375. Slice spaghetti squash in half. Clean out seeds.
  2. Use small amount of EVOO on squash. Place open side down on a baking sheet. Roast squash for 45 minutes or until slightly brown and soft. (you should be able to squish the outer portion of the squash with an oven mitt)
  3. While the squash is roasting... Place a large skillet over medium to high heat and add the rest of the EVOO. Add chicken and cook until done, stirring often. Takes about 5-6 minutes.
  4. Add the carrot, onion, celery, garlic, paprika, salt and pepper. Cook the veggies until tender, about 3-4 minutes.
  5. Add the Franks Buffalo Sauce and mix until all ingredients are covered. Remove from heat
  6. Once the spaghetti squash is roasted remove from oven. Let it cool!!! Using a heating pad use a fork to shred the inside of the squash. Place the squash into the skillet with the rest of the ingredients and mix. Add more sauce if needed.
  7. Dish out and sprinkle with blue cheese and scallions I am kind of obsessed with the cheese so I added a little more than you really need 😉
Recipe Notes

This is another recipe to watch the heart burn reaction on. Have those tums ready!

If you are pregnant: Remember to cook the chicken thoroughly. I am a little paranoid about this from getting food poisoning so I usually cook the chicken 6-7 mins instead of 5-6.

Blue Cheese, while amazing, is a soft cheese which is on the no-no list so make sure it is pasteurized! If there is any doubt do not eat it. Switch the blue cheese out for some Monterey Jack or Colby cheese.

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